Preparation and characterization of improved gelatin films incorporating hemp and sage oils

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 144-155

  Mihaly Cozmuta, Anca ^a   Turila, Alin ^a   Apjok, Robert ^a   Ciocian, Alexandra ^a   Mihaly Cozmuta, Leonard ^a   Peter, Anca ^a   Nicula, Camelia ^a   Galić, Nives ^b   Benković, Tomislav ^b  

^a TECHNICAL UNIVERSITY OF CLUJ NAPOCA   (Romania)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antimicrobial action; Contact angles; Food simulants solubility; Gelatin films; Hemp oil; Sage oil; Wettability

Indexed keywords

CONTACT ANGLE; ESCHERICHIA COLI; FILM PREPARATION; FOOD PRESERVATION; HEMP; MOISTURE; MOISTURE DETERMINATION; OILS AND FATS; SOLUBILITY; WATER VAPOR;

ANTIMICROBIAL ACTION; BARRIER PROPERTIES; EDIBLE FILMS; FOOD SIMULANT SOLUBILITY; FOOD SIMULANTS; GELATIN FILM; HEMP OIL; NUTRITIONAL PROPERTIES; SAGE OIL; WATER VAPOR PERMEABILITY;

WETTING;

ALLIUM SATIVUM; BRASSICA OLERACEA VAR. BOTRYTIS; CANNABIS SATIVA; ESCHERICHIA COLI; LISTERIA INNOCUA; PENICILLIUM EXPANSUM; SACCHAROMYCES CEREVISIAE; SPONDIAS DULCIS; STAPHYLOCOCCUS AUREUS;

EID: 84926432657     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.022     Document Type: Article

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